Ingredients
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2 small (2 = 200 g) potatoes
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1/4 block (1/4 block = 88 g) extra firm tofu
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3/4 cup (1/4 cup = 188 ml) egg whitesClick on the ingredient to see more info
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2 cloves of garlic
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1 tbsp (1 tbsp = 15 ml) dried parsley
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to taste salt
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to taste pepper
Directions
This post is also available in: Français (French)
Everybody likes hash browns, right? Potatoes in the morning is a classic! And as a bonus, this recipe is great because it is high-protein and much more nutritious than the usual potato patties. Here are my camouflage hash browns: potatoes and tofu!
Eating tofu differently
Hashbrowns are a classic of American cuisine. Usually greasy, these potato patties are served for breakfast or brunch. What’s great about it here is that tofu blends beautifully with the potato and hides completely without altering the taste of the recipe! You get satisfying and nutritious hash browns. I love the idea: it’s a different way to eat tofu!
Steps
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1
Done
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Peel and grate the potatoes with a cheese grater. |
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2
Done
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Place grated potatoes and tofu on a dishcloth and squeeze to remove the liquid. Put aside. |
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3
Done
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Peel and slice the garlic cloves very finely. |
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4
Done
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In a bowl, combine grated potatoes and tofu, egg whites, garlic, parsley, salt and pepper. |
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5
Done
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Heat a non-stick baking sheet or skillet over medium-high heat. Spray with vegetable oil. |
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6
Done
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Form 6 oval-shaped patties by pressing with your hands. |
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7
Done
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Place the patties on the hot surface. Cook for about 4 minutes on each side or until hash browns are golden brown. Turn at most twice to avoid damaging them. |
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8
Done
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Serve at brunch or with a salad. With ketchup or Tatziki. |
